The wines of Cabardès, Malepère and Limoux
By Richard James and Paul Strang
This Guide was last updated on 26 April 2010
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Pebradous de Limoux: savoury biscuits flavoured with pepper drunk at aperitif time, ideal with a Crémant de Limoux.
Cassoulet de Castelnaudary or Carcassonne: regional speciality traditionally made with white haricot beans, tomatoes, Toulouse sausage, pork and either confit du canard (preserved duck) or lamb, this rich dish is enjoyed best with one of the local reds.
Fricassée de Porc de Limoux: A local Limoux speciality served in winter, best with a red.
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